In a large heavy pot, sauté onions in oil over medium heat until they begin to become clear - about 4-5 minutes.
Add celery and carrots and cook for another 5 minutes, stirring frequently.
Add the rest of the seasonal veggies, tomato paste, garlic, basil, oregano, thyme, salt, and then add several grinds of fresh black pepper to taste. Continue to cook until the veggies start to soften- about 4 mins.
Pour in tomatoes (in their juices), vegetable or chicken broth and water. Add beans, pasta, and bay leaves. Raise heat to medium high and bring soup to a boil.
Pour in tomatoes (in their juices), vegetable or chicken broth and water.
Add beans, pasta, and bay leaves. Raise heat to medium high and bring soup to a boil.
Lower heat just enough to keep soup at a simmer. Place lid on pot, removing every 5 or so minutes to give it a stir. Simmer for 15 minutes or until pasta is al dente and veggies have softened.
Throw a couple big handfuls of spinach into your soup and allow it to wilt. It only takes a minute.
Remove from the heat and add more salt and pepper to taste.
Serve in bowls with a generous amount of freshly grated parmesan cheese (optional, but recommended)
Notes:
To make it dairy free/vegan: Be sure to use vegetable broth and don't garnish with traditional parmesan - use vegan parmesan.
To make it gluten free: Substitute your favorite gluten-free noodle that keeps its shape in soups.
You can use other greens besides spinach. We just prefer spinach- adjust cooking time for whatever greens you use. For instance, kale takes longer than spinach to soften.